A refreshing chilled Spanish soup made with blended tomatoes, cucumbers, bell peppers, onions, and a hint of garlic, perfect for warm days.

Chop the tomatoes, cucumber, red bell pepper, red onion, and garlic into small pieces.

Prepare the Vegetables

In a blender, combine the chopped tomatoes, cucumber, red bell pepper, red onion, garlic, olive oil, red wine vinegar, salt, black pepper, and water. Blend until smooth.

Blend the Ingredients

If the gazpacho is too thick, add more water to achieve the desired consistency.

Adjust the Consistency

Transfer the gazpacho to a bowl and refrigerate for at least 2 hours to allow the flavors to meld.

Chill the Gazpacho

Serve chilled, garnished with fresh basil leaves.

Serve and Garnish

Ripe tomatoes

gazpacho

Recipe information

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